Chocolate Crispy Kisses

Ingredients:

• 1/2 c. butter or margarine
• 16 oz. pkg. miniature marshmallows
• 12 c. chocolate crispy rice cereal (17.5 oz. box minus 1 cup)

Directions: 

Melt butter or margarine in large saucepan over low heat.

Add marshmallows and stir until completely melted.

Remove from heat, add cereal, and stir until coated.

Butter fingers and plastic funnel(s).  Press warm mixture into funnel.

Un-mold, then wrap each one in a square of plastic wrap. (Drape plastic wrap over kiss and gather underneath.)

Continue making kisses, buttering fingers and funnel, as needed.

Write a message on a small piece of paper, tape to a toothpick, then stick through the plastic wrap.  Reshape as needed.

Yield:  Approx. 3 dozen for 2 3/4″ diameter funnel   Calories: 120 (per serving)

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Red Velvet Cheesecake

Ingredients:

Photo by Taste of Home

• 17 chocolate cream-filled sandwich cookies, crushed
• 1/4 c. butter, melted
• 1 TBsp sugar

FILLING:

• 3 packages (8 oz. each) cream cheese, softened
• 1 1/2 c. sugar
• 1 cup (8 oz.) sour cream
• 1/2 c. buttermilk
•  3 TBsp. baking cocoa
•  2 tsp. vanilla extract
• 4 eggs, lightly beaten
•  1 bottle (1 ounce) red food coloring

FROSTING:

• 1 package (3 oz.) cream cheese, softened
•  1/4 cup butter, softened
•  2 cups confectioners’ sugar
•  1 teaspoon vanilla extract

Directions: 

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

Yield: 16 servings.

Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42

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